Cauliflower is very much back in fashion as a favourite low-carb food. These oven-roasted cauliflower steaks will give your taste buds a workout.
Recent Posts
Salt Crust Baked Potatoes
Salt crusting is a cooking method which you most commonly find used for fish because it keeps in the moisture and cooks evenly. This recipe for salt-crusted baked potatoes produces a better flavour and a perfectly seasoned skin. You can reduce the baking time by 10-20 minutes if you microwave […]
Leeks Cabbage and Mushrooms
An ideal accompaniment for steak, lamb, chicken or fish, this combination of sauteed leeks and cabbage with chestnut mushrooms is easy and nutritious.
Leek Cabbage Mushroom and Bacon Pasta
An inspired fusion of Irish cabbage and leeks with Italian bacon and linguine in a creamy sauce.
Chorizo Scotch Quail’s Eggs
Upgrade this picnic family favourite with a tangy chorizo and blanched almond shell, covering perfectly soft-set yolks
WW2 Christmas Pudding
This Old-Fashioned Christmas Pudding revives a vintage WW2 British recipe from the 1940s.
Hearty Winter Beef Stew with Dumplings
It’s cold and damp, one of those gloomy winter days, so what could be better than a hearty winter beef stew to tuck into with some lovely crusty bread?
Offal Ragu
In a recent UK cooking programme, chef Rick Stein visited an up-and-coming restaurant in Manchester where an offal ragu was currently the most popular dish on the menu. I thought to myself that sounds interesting so I decided to investigate further. Ragu’s are a meaty Italian sauce, slow cooked in […]
Cod With Lemon and Olives
This colourful cod recipe, with fresh citrus flavours and plenty of caramelised roasted veg, makes a delicious stress-free meal for two
Magret Duck Breast à la D`Atagnan
Every recipe has a story and Ariane, the founder of D’Artagnan foods, is very involved in this one. Her father, Chef André Daguin, was the first to cook duck breast like a steak, pan-searing and serving it rare. That was back in the 1950s at his restaurant in Southwest France, and […]